Beef and Noodles

Total Time:
6 hr 55 min
1 hr 30 min
25 min
5 hr

4 to 6 servings

  • Broth:
  • 1/2 pound beef bones
  • 1/3 pound carrots, roughly chopped
  • 1/3 pound celery, roughly chopped
  • 1/3 pound yellow onion, roughly chopped
  • 1 ounce instant au jus powder, or 5 crushed beef bouillon cubes
  • 1/2 teaspoon granulated garlic
  • 2 pounds beef roast, inside round or top round
  • 1/2 gallon beef stock
  • Noodles:
  • 3 1/2 cups flour, divided
  • 1 teaspoon salt
  • 2 eggs
  • 4 egg yolks
  • 2 teaspoons oil
  • Salt and freshly ground black pepper
  • Easy of preparation: intermediate
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • For the broth: Place the beef bones in a large roasting pan and roast in the oven for 3 hours. Add the carrots, celery, and onions, and roast 1 hour longer.

  • Mix the au jus powder or bouillon cubes with the garlic and 1 teaspoon of water to make a heavy paste. Coat the beef roast thoroughly. Cover the roast with foil and cook along with the bones for 1 hour. Remove the foil and cook 30 minutes longer. Allow it to rest for 15 minutes.

  • Place the bones and roasted vegetables in a stockpot with the beef stock. Simmer for 1 hour. Strain the bones and vegetables and discard, and then return the liquid to the pot.

  • Cut the beef into 3/4-inch cubes. Add to the liquid and simmer for 30 minutes.

  • For the noodles: In a large mixing bowl, stir together 3 cups of flour and the salt.

  • In another bowl, combine 2/3 cup water, eggs, yolks, and oil. Mix, and then add to the dry ingredients.

  • Knead the dough until it is smooth and elastic, 8 to 10 minutes. Add the remaining 1/2 cup flour, as needed. Cover with a towel and let rest for 10 minutes. Divide the dough in half on a lightly floured surface. Roll each half into a 12 by 12-inch square, about 1/16-inch thick. Cut into strips 2 to 3 inches long. Toss the noodles with the remaining flour on the surface to separate.

  • Add the noodles to the beef broth and simmer for 30 minutes. Season with salt and pepper, to taste.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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